Veal sweetbread, candied with “De Bartoli” Marsala, radishes, rocket salad and black truffle

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Ingredients serves 4

500g veal sweetbreads

5cl Marsala Secco “De Bartoli”

5cl white Wine

10cl vegetable Broth

half carrots

6 radishes

half stalk of celery

100g rocket salad

1/4 onion

40g Black Truffle

2 grains of black pepper

Extra Virgin Olive Oil

bay leaf


fresh parsley


Cover the veal sweetbreads with cold water and ice for half day. Prepare the court-bouillon, boil 2l of water with white wine, carrots, celery, onion, black pepper, laurel and parsley; blanch the sweetbreads for 15 minutes. Drain and cool in cold water and ice and then cleanse them. Cut into morsels and dry with blotting paper. Wash the radishes, cut them finely and conserve in cold water and ice. Dust the sweetbreads with the flour. Brown them in a pan with a drizzle of olive oil and melted butter. Add salt and pepper. Sprinkle with the “De Bartoli” Marsala and a scoop of broth. Reduce and merge some fresh butter to the mixture. Dress the rocket salad with salt, pepper, a spoon of cooking water and extra virgin olive oil. Drain the sliced radishes. Serve the sweetbreads on a crispy bread, adding the rocket salad, the radishes and the black truffle. Garnish with a drizzle of extra virgin olive oil and edible flowers.

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Marc Lanteri Ristorante al Castello

Via Castello, 5, 12060 Grinzane Cavour CN
Telefono: 0173 262172